Lenticchie, pomodori e melanzane - Lentil, Tomato and Aubergine Stew

I love lentils: no soaking, quick cooking, very versatile, always delicious and truly healthy. 
I cook lentils at least once a week and I try to explore different combinations, whenever I can. 

Uova in Purgatorio - Eggs in Purgatory

The Eggs in Purgatory is a traditional recipe from Naples, where the eggs are poached in a tomato and onion sauce. I like to make the dish a bit more interesting by adding other ingredients, such as olive taggiasche, crumbled goat cheese and plenty of basil. If you make it in summer, you will enjoy the unique sweetness of ripe tomatoes and of fresh red onions.

Pomodori ripieni - Stuffed Tomatoes

In London, summer comes and goes. Today it was summer and I made one of my favourite summer dishes: tomatoes stuffed with rice.

Polpette di Pesce - Fish Boulettes

I like to play with different ways of cooking in order to keep the distinctive tastes and textures of the ingredients I use. Here the baked boulettes are eventually combined with the sautéed tomato sauce. The final result is a light dish full of Mediterranean flavours.
Serve with any boiled grains you like, from rice to barley, or with mashed potatoes.

Pomodori Ripieni - Stuffed Tomatoes

A summer recipe, which treasures Mediterranean flavours. Choose large and ripe vine tomatoes from the market. 

Riso al Forno Colorato - Baked Rice

There are different varieties of rices in Italy, suitable for different dishes. The most famous is the rice for risotto (Carnaroli, Arborio, Vialone Nano). However, in this recipe, I suggest using the long rice, which doesn't contain starch and once cooked, the grains remain separated.